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I'm Damaris. I have a soulmate, three kids, two citizenships, one full time job. I don't have a lot of time, a perfectly clean house, or a stylish wardrobe. Around here we tend to focus on the positive, so please ignore the mess, the sporadic posting, and all the little imperfections. We just take it one day at a time. One kiss at a time. One idea at a time. This blog is a glimpse of my heart, of what I love and cherish most. It just so happens that most of it revolves around the greatest thing on earth; food!

posted on: Saturday, April 11, 2009

I tend to eat small meals all day long. Joys of pregnancy. We made two antipastos yesterday, Pan Bagna with Green sauce and Eggplant salad with Basil and Lemon. They go perfect on hard crust french bread.

Pan Bagna with Green Sauce

4 firm ripe tomatoes

1 medium sized avocado

1 medium sized cucumber

6 ounces of crumbled feta cheese

16-20 large basil leaves

green sauce

Halve, core, seed and coarsely chop tomatoes

Halve, pit, and peel avocado and cut into 1/2 inch chunks.

Peel and slice cucumber.

Add feta into a large bowl. Add the vegetables to feta. Add green and sauce chopped basil and toss gently.

Green Sauce

1 tablespoon capers

5 Kalamata olives (my favorite...yum!!!)

1/2 cup walnuts

1/2 cup finely chopped fresh parsley

1 tablespoons finely chopped fresh thyme and mint

1 medium size clove of garlic, minced

1/2 cup olive oil

2 tablespoons red wine vinegar

drain capers in strainer and chop finely.

Drain and pit olives and chop coarsely.

Finely chop walnuts

Combine capers, olives, walnuts, parsely and other herbs, garlic, oil and vinegar in small bowl and stir until well blended.